Cut off the tops of the eggplants and discard. Cut each eggplant vertically into halves then cut each half into half-inch slices.

Heat the sesame seed oil in a non-stick frying pan.

Spread the eggplant slices in the hot oil so that they are in a single layer. Cook over high heat for a minute then flip them over.

Turn down the heat to medium. Add the soy sauce, gochujang, shallots and garlic. Toss well. Cook until the mixture is almost dry and the eggplants are cooked through.

Sprinkle toasted sesame seeds and sliced scallions over the eggplants before serving.